Asparagus & Gruyere Souffle Omelettes

Celebrate spring with fresh asparagus and Gruyere. New Zealand has many great makers of Dutch-style cheeses like Grueyere, look out for award-winning examples from Meyer Cheese, Karikaas and Mahoe Farmhouse Cheese. Thanks to the team at Woolworths who shared this recipe. Check out more Woolworths NZ recipes here.

Ingredients

• Asparagus, trimmed, peeled into ribbons - 2 bunches

• Free range eggs, separated - 6

• Gruyere cheese, finely grated - 60 g

• Woolworths extra virgin olive oil - 2 tsp

• Baby spinach leaves (to serve) - 60 g

Method

Place asparagus in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Refresh in iced water. Drain well.

Preheat grill to high. Using an electric mixer, beat egg whites in a large bowl until stiff peaks form. Whisk egg yolks in a separate large bowl until combined. Gently fold in egg whites.

Reserve 1 tbs cheese. Heat 1 tsp oil in a 24cm non-stick frying pan over medium heat. Arrange half the asparagus over base of pan and cook for 1 minute. Sprinkle over half the remaining cheese. Pour half the egg mixture over cheese and cook for 3 minutes or until base is golden. Place under grill for 1 minute or until top is golden. Fold omelette in half (and asparagus crossways) and slide onto plate. Cover to keep warm. Repeat with remaining oil, asparagus, cheese and egg mixture.

Sprinkle reserved cheese over omelettes. Serve with spinach.

Tip

Once you have peeled the asparagus into ribbons, chop up any remaining offcuts and add them to the frying pan with the ribbons.